Family butcher & bakery in Gorefield

All cuts

1. 1Neck & clodSlow-cooked stews and good mince.
2. 2Chuck & bladeBraising steak for stews, casseroles and pies.
3. 3Fore ribRib of beef on the bone for roasting, or ribeye steaks.
4. 4SirloinSirloin and T-bone steaks, or a roasting joint.
5. 5RumpRump steak with plenty of flavour. Quick in the pan.
6. 6Topside & silversideLean roasting joints. Silverside is the classic for salt beef.
7. 7Thick flankAlso called top rump. Roasting joints and frying steaks.
8. 8Thin flankSlow cooking, mince and burgers.
9. 9BrisketRolled for a slow pot-roast, or salted.
10. 10Shin & legLong, slow cooking for rich stews and stock.

All cuts

1. 1Shoulder (collar & blade)Slow roasting, pulled pork, and diced pork for casseroles.
2. 2Hand & springThe lower shoulder. Slow-roast on the bone or dice for casseroles.
3. 3LoinPork chops, loin roasts with crackling, and back bacon.
4. 4ChumpChump chops and small roasting joints.
5. 5BellySlow-roasted belly pork, ribs and streaky bacon.
6. 6LegLeg roasts, gammon and ham.
7. 7HockSlow-cooked until tender, or cured as ham hock.

All cuts

1. 1Scrag & middle neckHotpots and stews. Neck fillet is quick to fry or grill.
2. 2ShoulderSlow-roast until it pulls apart, or dice for curries and casseroles.
3. 3Best endRack of lamb and cutlets.
4. 4LoinLoin chops and noisettes for the grill or pan.
5. 5ChumpChump chops and small roasting joints.
6. 6LegThe classic Sunday roast, whole or half.
7. 7BreastStuffed, rolled and slow-roasted. Great value.
8. 8ShankSlow-braised until it falls off the bone.

All cuts

1. Whole chickenRoast it whole for a Sunday dinner.
2. 1BreastFillets for pan-frying, grilling or roasting.
3. 2WingsRoast, grill or barbecue. Good value for sharing.
4. 3ThighJuicy and good value. Traybakes, curries and casseroles.
5. 4DrumstickRoast or barbecue.

All cuts

1. Whole turkeyThe full bird for Christmas or a big family roast.
2. 1Breast & crownBreast joints and crowns, easy to carve.
3. 2Legs (thigh & drumstick)Darker, richer meat. Slow-roast or braise.
4. 3WingsRoast or braise, or use for stock and gravy.